Ceviche Tacos and Korean Slaw

Turn the heat up with a dash of Tabasco and chillies.

  • Preparation Time20 mins
  • Serves2
1kg of mackerel fillets cut into 1/2 inch pieces
100ml fresh squeezed lime juice
100ml fresh squeezed lemon juice
1 medium red onion, finely diced
2 blanched, chopped, seeded tomatoes
1 chilli, seeded and finely diced
Salt
Pepper
1 teaspoon chopped oregano
Dash of Tabasco or a pinch of cayenne pepper
for Korean slaw:
½ white cabbage
1 red onion
2 tablespoon sesame oil
2 tablespoon sesame seeds (toasted)
1 tablespoon soy
1 red chilli
To serve:
Yellow corn-tasting tacos
Sour cream
Pepper sauce

In a non-reactive casserole dish, either pyrex or ceramic, place the fish, onion, tomatoes, chilli, salt, tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavours to blend.

For the slaw, slice the white cabbage into thin strips, along with the red onion, mix the rest of the ingredients together in a bowl.

Place two tacos side by side and load up with filling.

Other recipes with cabbage

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